Service: Phone in your order, and it will be ready for you to pick up. Friendly, helpful servers eagerly answer questions.

Delivery: None.

Coal-fired ovens burn at 800 degrees and make the pizza crust airy, light, crunchy and crisp. The edges of the crusts are slightly burned, which adds to their flavor. No soggy, heavy or doughy crusts here.

We enjoy Anthony's traditional pizza pie ($11.50, 12-inch; $14.50, 16-inch). Some of the thick, rich, sweet sauce made from Italian plum tomatoes is spread on top of nicely browned mozzarella cheese. It has a hint of Romano cheese, basil and olive oil too.

Toppings, including Italian sausage, mushrooms, kalamata olives and prosciutto, are also available ($1.50 to $2.50 per item).

The fresh mozzarella, sliced tomato and basil pizza, one of Anthony's specialty pies ($15.95, 12 inch; $18.95, 16 inch), is light and flavorful. The layer of fresh mozzarella is just thick enough and very moist. The bright thin-sliced red tomatoes are juicy. Accented with just enough fresh basil, it all combines for an authentic Italian flavor.

Other specialty pies including the Philly cheese steak; meatball and ricotta; broccoli rabe and sausage; and arugula are also available ($15.95, 12 inch; $18.95, 16 inch).